1 pinch saffron 25g cashew nuts 10g pistachios 10g almonds
1 silver leaf edible 2g cardamoms
Clean, wash, and soak the rice in 125ml of water for 20 minutes, then drain and coarsely grind the grains.
Thinly slice the pistachios and almonds. Remove the green skin of the cardamoms and grind the seeds in the mortar.
Soak the saffron threads in a tablespoon of lukewarm milk. Set aside.
Bring 200ml of milk to the boil, then reduce the heat and add the rice. Stir well, then simmer, stirring continuously, for about 8 minutes until the rice is cooked. Add half the sliced almonds and pistachio with 50g of sugar and mix well; cook for another minute, then take off the heat.
Stir in the saffron milk and ground cardamom and leave to cool. The Phirni is now ready. Chill in the refrigerator for an hour, and garnish with the remaining almonds and pistachios.